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Styles Of Pudding Moulds

From Better Food (1921).

Source and licence

From Better Food (1921), printed page 357, digitised by the Internet Archive: https://archive.org/details/BetterFoodV26

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. one teaspoonful of powdered cardamon seed.
  2. Put all in a large agate-ware bowl;
  3. add three-fourths a cup of sugar, and heat until the sugar is dissolved and the smell of the spices is evident.
  4. Care should be taken that the honey does not boil over.
  5. Let cool somewhat, but while still warm sift into the mixture, while stirring constantly, from two and one-half to three cups of flour, or enough to make a thick batter, sifted with three teaspoonfuls of baking powder.
  6. Add two ounces of chopped, blanched almonds, one-fourth a pound of dried figs, previously steamed and chopped, and one-fourth a pound, each, of raisins and currants.
  7. Let mixture stand in the pan for twenty minutes firm dough.
  8. Beat the dough with a mallet about twenty minutes or run it through a biscuit brake until it is beautifully smooth and velvety.
  9. Cut into rounds, prick with a fork (some cutters prick the dough as it is cut into rounds);
  10. bake about half an hour in a moderate oven.
  11. These biscuits will sometimes split evenly and the texture is similar to that of crackers.
  12. Some cooks prefer to mix the biscuit with buttermilk into which one-fourth a teaspoonful of soda has been stirred.